CCAOM

This course presents an overview of the theories and systems of TCM Herbology including the historical development and therapeutic principles. The classifications of 300 individual herbs according to their category, nature, taste, entering channels, functions, dosages and precautions are covered in detail. There is discussion about food and diet as a part of the Chinese system of healing. Herbal processing, methods and types of preparations and some of the major formulas and patents are introduced. To assist with comprehension, TCM theory and diagnostic information are reviewed.